Chocolate cookie dough cups


  • 200g dark chocolate
  • 1 tsp coconut oil
  • 1/2 a tin of chickpeas (120g approx)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp peanut butter


  1. Melt the chocolate and coconut oil in a bowl and pour 1 tsp into cupcake cases (makes approx 6) and freeze to set for 10 minutes
  2. In the meantime, combine the remaining ingredients in a blender until a cookie dough forms
  3. Using your hands, take about 1 tbsp of the cookie dough and roll into 6 balls (you may have cookie dough left over – eat it!!)
  4. Remove your chocolate from the freezer and place the cookie dough balls on top, pressing them down to flatten
  5. Cover with the remaining chocolate and decorate with some MIIRO peanut chocolates. Refrigerate for an hour and enjoy!

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